Preparation:

Rinse rice well. Grind tea in a spice grinder until it becomes a fine powder. In a medium pot, add rice and 2 cups cold water. Let soak 30 minutes. Stir rice well, and bring to a boil over high heat. Stir well again, and reduce heat to low.

Cover, and let simmer 11 minutes. Remove from heat, and let rest, covered, about 5 minutes. Let cool 10 minutes. Stir in tea powder, oil, salt, and pepper with a wooden spoon or spatula.

Wet hands and rice molds with water to prevent rice from sticking. Fill molds about two-thirds full with rice. Using a gentle rocking motion, evenly compact rice with the mold”s press.

Push the rice through the mold. Repeat with remaining rice. Serve hot or at room temperature.

Servings: 4 cups
Source: Valerie Whittle; Martha Stewart
Submitted by: Recipe Group Member
Date: Mar 6, 1998

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